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All Journal PROFICIO: Jurnal Pengabdian Masyarakat Jurnal Ilmu Kesehatan dan Gizi Journal of Educational Innovation and Public Health Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Edukasi Elita : Jurnal Inovasi Pendidikan Harmoni Pendidikan: Jurnal Ilmu Pendidikan Obat: Jurnal Riset Ilmu Farmasi dan Kesehatan Journal of Physical Education Health and Sport
Choirul Anna Nur Afifah
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Humanities Computer Science & IT Dentistry Education Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Hubungan Status Gizi, Asupan Lemak dan Zat Besi terhadap Kejadian Dismenorea pada Mahasiswi Gizi Universitas Negeri Surabaya R. Aj. Nabila Nur Syahlah Zhafirah; Choirul Anna Nur Afifah
OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan Vol. 3 No. 5 (2025): September : OBAT: Jurnal Riset Ilmu Farmasi dan Kesehatan
Publisher : Asosiasi Riset Ilmu Kesehatan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/obat.v3i5.1604

Abstract

Dysmenorrhea is one of the most common menstrual disorders, but it often receives little attention. The purpose of this study was to determine the relationship between nutritional status, fat intake, and iron intake with the incidence of dysmenorrhea in female Nutrition students at Surabaya State University. The method in this study was quantitative with a cross-sectional study design. The sample consisted of 92 female Nutrition students at Surabaya State University using a purposive sampling technique. The instruments used were the NRS questionnaire to measure the level of dysmenorrhea pain and the SQ-FFQ form to measure fat and iron intake. Data analysis used the Spearman Rank correlation test which showed that there was a significant relationship between excess nutritional status of 33.7% with the incidence of dysmenorrhea (p = 0.000, r = 0.832), there was a significant relationship between excess fat intake of 58.7% with the incidence of dysmenorrhea (p = 0.000, r = 0.793), and there was a significant relationship between insufficient iron intake of 94.6% with the incidence of dysmenorrhea (p = 0.000, r = 0.610).
Kepatuhan Diet dan Asupan Protein terhadap Kadar Glukosa Darah Puasa Pasien Diabetes Melitus Tipe 2 di RSUD dr. Iskak Farhana Tontowi; Satwika Arya Pratama; Choirul Anna Nur Afifah; Lini Anisfatus Sholihah
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 3 (2025): Agustus: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i3.811

Abstract

The management of blood glucose levels in individuals diagnosed with diabetes mellitus is a multifaceted process that involves the integration of pharmacological therapy and evidence-based nutritional interventions. Among these strategies, nutritional therapy plays a pivotal role in achieving optimal glycemic control and preventing diabetes-related complications. The success of nutritional therapy is closely tied to the individual’s adherence to prescribed dietary guidelines and the ability to meet adequate protein intake as recommended by healthcare providers. Protein is essential not only for maintaining muscle mass and supporting metabolic functions but also for its role in stabilizing blood glucose levels through slower glucose absorption and enhanced satiety. This study was conducted to investigate the relationship between dietary adherence and adequate protein intake with fasting blood glucose (FBG) levels among outpatients diagnosed with type 2 diabetes mellitus at RSUD dr. Iskak Tulungagung. A quantitative research method with a cross-sectional design was employed, involving 26 respondents selected using a non-probability sampling technique. Data collection utilized structured questionnaires to assess dietary compliance, interview forms to capture dietary behavior and protein intake patterns, and medical record documentation to obtain accurate FBG measurements. Statistical analyses included Pearson correlation tests for normally distributed data and Spearman rho tests for non-normally distributed data, ensuring appropriate analytical rigor. The results indicated a significant negative correlation between both dietary adherence and adequate protein intake with fasting blood glucose levels. This finding suggests that individuals who consistently follow dietary recommendations and consume sufficient protein tend to exhibit lower FBG values, indicating better glycemic control. Such results underscore the importance of not only emphasizing dietary compliance but also ensuring protein adequacy in daily nutritional plans for type 2 diabetes patients. These findings have practical implications for diabetes management programs, highlighting the necessity of sustained patient education, regular counseling, and individualized meal planning.
Mung Bean and Soy Snack Bars as an Alternative Snack for Athletes Gerarda Lisa Yuwanti; Veni Indrawati; Choirul Anna Nur Afifah; Lini Anisfatus Sholihah
Journal of Physical Education Health and Sport Vol. 11 No. 1 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpehs.v11i1.5863

Abstract

Snack bars are snacks that are suitable to be consumed after exercise. This research aims to determine the effect of substitution of mung bean flour and addition of soybean flour on the acceptability of a snack bar, as well as the nutritional content of carbohydrates, proteins, and BCAA of the best formula. This research is a pure experiment, with 3x2 factorial research design. The panelists consist of 35 untrained panelists, namely 35 inkai karate athletes at ADLI KBD. The research data were obtained by filling out organoleptic acceptability test questionnaires, then analyzed with Friedman and Wilcoxon test. While the nutritional content is obtained through laboratory tests. The substitution of mung bean flour and the addition of soybean flour significantly affect the aroma (p=0.02), texture (p=0.00), and taste (p=0.00); But it does not significantly affect the color (p=0.40). The best formula were the substitution of 10% mung bean flour and the addition of 5% soybean flour. A piece of snack bar (50g) contains 28.05g carbohydrates; 7.03g protein; and 28.47mg BCAA (10.52mg leucine; 12.05mg isoleucine; 5.9mg valine). One snack bar can fulfill 77,2% of carbohydrates and 72,8% protein needs. Athletes need to consume two pcs after exercise to reach 10% of their daily nutrition needs.
Co-Authors Adella Anggyta Maynaputri Ahmad Alwi Ari Wahyuni Asrul Bahar Azzah Afifah Chreisty Luzvurry Deisthera Diny Mayang Prastika Farhana Tontowi Firda Shofia Fitriana Nugraheni Gerarda Lisa Yuwanti Ita Fatkhur Romadhoni Putri Zahrah Bakhtiar R. Aj. Nabila Nur Syahlah Zhafirah Rahayu Dewi RAHAYU DEWI SOEYONO Rita Ismawati Satwika Arya Pratama Shavira Nursifa Sri Handajani Syamsudi, Nur Anindya Veni Indrawati